CHANNA GRAVY.

CHANNA GRAVY.

NEEDED:- BLACK CHANNA - 1 CUP , BIG ONION - 1 NO, TOMATO - 1 N, GARLIC - 5 PODS, GINGER - 1 INCH PIECE, TURMERIC PWDR - 1 PINCH, RED CHILI PWDR - 1 TSP, DHANIYA PWDR - 1 TSP, SALT - HALF TSP. OIL - 2 TSP. CINAMON, CARDAMOM, CLOVE - 1 NO EACH. 

METHOD :- SOAK CHANNA FOR 10 HOURS. PRESSURE COOK FOR THREE WHISTLES. GROUND GARLIC AND GINGER COARSLY. CHOP TOMATO AND BIG ONION. HEAT OIL IN A PAN ADD CINAMON, CARDAMOM, CLOVE. THEN ADD THE CHOPPED ONION FRY TILL IT BECOMES GLASSY. ADD GINGER GARLIC PASTE. SAUTE TILL IT BECOMES BROWN. ADD TOMATO SAUTE FOR A MINUTE ADD THE TUMERIC, DHANIYA, CHILI PWDRS. ADD SALT AND SAUTE TILL THE OIL SEPERATES AT THE SIDES. ADD THE COOKED CHANNA. ADD HALF CUP WATER AND BRING TO BOIL. THEN SIMMER IT AND COVER IT WITH A LID. COOK FOR 5 MINUTES AND SERVE HOT WITH CHAPPATHI, ROTI, RICE. YOU CAN DECORATE IT WITH CHOPPED ONION AND CORIANDER. 

ONION GARLIC KUZAMBU

INGREDIENTS:-

SMALL ONION..:- 50 GMS

GARLIC :- 50 GMS.

TOMATO :- 1 LARGE

SAMBAR POWDER :- 3 TBL SPNS

TURMERIC PWDR :- 1/4 TSP

TAMARAIND..:- A LEMON SIZE BALL

SALT :- 2 TSP.

OIL FOR FRYING.

MUSTARD.:- 1 TSP

URAD DAL:- 1TSP

ASAFOETIDA :- 1 PINCH

JEERA :- 1/2 TSP

FENUGREEK :- 1/2 TSP

SOMPH :- 1/2 TSP

CURRY LEAVES...1:- 1 ARK

WATER :- 3 CUPS

PREPARATION:-

IN A FRYING PAN POUR OIL AND ADD MUSTARD ..WHEN IR SPLUTTERS ADD ASAFOETIDA., URAD DAL., JEERA., SOMPH N FENUGREEK..

WHEN THEY BECOME GOLDEN BROWN ADD CLEANED AND HALVED ONION ., GARLIC., TOMATOES .AND CURRY LEAVES..SAUTE FOR SOMETIME TILL OIL SEPERATES.

ADD SAMBAR PWDR., TURMERIC PWDR .

MAKE A TAMARIND PUREE WITH WATER AND ADD IT ALONG WITH SALT .

BRING TO BOIL N SIMMER FOR 10 MIN TILL GARLIC TENDER..

HAVE UR KUZAMBU WITH RICE N APPALAM.

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